Category Archives: News
Sugar-Free Recipes: Cucumber Punch
A, A & A: What’s the Difference Between the New Maple Syrup Grades? — Sweet Discoveries
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Grade A – Golden Color & Delicate Taste, Grade A – Amber Color & Rich Taste, Grade A – Dark Color & Robust Taste, Grade A – Very Dark & Strong Taste
As a kid, pancakes weren’t pancakes without the good stuff. And by the good stuff, I mean real maple syrup — not that artificially flavored, corn syrup-laden imposter. We’d pick up a big jug in the spring and it would last us through the year, for special weekend breakfasts and early morning oatmeal.
Now, as an adult, my pantry isn’t fully stocked unless there’s a bottle of maple syrup in it. But lately I’ve discovered that just one bottle won’t cut it. That’s because maple syrup is not just maple syrup — there’s a whole rainbow to discover.
Recipe: Homemade Apricot Newtons — Cookie Recipes from The Kitchn
Does anybody else remember when Fig Newtons were considered a healthy snack, probably because they contained dried fruit? I remember not liking that my mom bought them instead of Oreo cookies, at least until I tasted them — and then I was converted. Here’s my homemade version with a sunny apricot-and-orange filling, all enveloped in a soft cookie dough.
5 Classic Fermented Foods That Deserve a Place in Your Pantry — Ingredient Intelligence
Germany has sauerkraut, Thailand has naem (fermented pork sausage), Sweden has surströmming (fermented herring) — it seems every culture has its own traditional fermented food. And with good reason: Research suggests these foods are nutritional powerhouses, and fermentation has also been found to break down poison in foods, like cyanide in cassava.
Beyond their alleged health benefits, though, fermented foods are also delicious and useful in building tasty meals. We all know this — but have you committed yet? Here are five classic yet freshly popular fermented foods to add to your ingredient repertoire, if you haven’t already. They’re all mostly a little more accessible than, say, Iceland’s hákarl (rotten shark).
How To Clean and Disinfect a Dish Brush — Cleaning Lessons from The Kitchn
There’s the age-old argument about the best option for cleaning dishes: dish cloths, sponges, or dish brushes. My friend still defends her grandma’s crocheted cloths — you know the ones I’m talking about? — but dish brushes, hands down, are the most hygienic option. Unlike dish cloths (basically petri dishes for bacteria) or even sponges, which have pockets where bacteria can grow, the synthetic bristles of dish brushes shed moisture so they don’t harbor bacteria or develop any offensive odors. Plus, they’re easy to clean — here’s how.
Meal Kits vs. Groceries: A Dollar-to-Dollar Investigation — Home Economics
Meal kits are certainly convenient, and they’re also not as wasteful as you might think, but are they ever a good deal? To find out how meal-kit costs compare to traditional groceries, I ordered kits from Green Chef, Purple Carrot, and Hello Fresh, and then I went shopping for the same ingredients at the supermarket.
Here’s what I discovered about the differences in cost between meal kits and the groceries it would take to replace them — it surprised me, and may surprise you too.
15 Important Recipes for People Obsessed with Melty Cheese — Recipes from The Kitchn
We’re cheese devotees here at The Kitchn. There are few dishes that a sprinkling of cheddar or a dab of chèvre can’t make better. And melty cheese? Well, that’s the holy grail. From classic examples like a grilled cheese sandwich to fancier dishes like pink peppercorn-goat cheese spread, the options are endless — and delicious.
Recipe: Spicy Kombucha Bloody Mary — Recipes from The Kitchn
What’s cool? Bloody Marys with brunch. What’s cooler than being cool? Bloody Marys with kombucha. Time to give this classic brunch cocktail a fizzy, gut-healthy update.
Got a Question About Passover, Lox, or Latkes? Ask The Gefilteria! — Good Questions
The supermarket shelves are lined with matzo, and butchers are stocking up on brisket, which can only mean one thing: Passover is right around the corner. A weeklong celebration of the exodus of the Israelites from Egypt, Passover is notable for things you aren’t allowed to eat (including leavened bread). But that doesn’t mean this isn’t a holiday for food lovers! The nightly feast is full of symbolic (and tasty) dishes.
If you’re hosting or attending a seder this year, or if you just have a deep and profound love of latkes and lox, you may have questions. And we’ve got answers — or rather, Elizabeth Alpern and Jeffrey Yoskowitz do. In the week leading up to Passover, the co-founders of The Gefilteria, a Brooklyn-based company specializing in (you guessed it) gefilte fish and other traditional Jewish foods, will be taking over our Good Questions column.